Sorakaya Perugu Pachadi

Sorakaya Perugu Pachadi is incredibly versatile. It serves as the perfect antidote to a spicy Andhra meal, acting as a palate cleanser and a digestive aid. It’s traditionally served with hot steamed rice and a dollop of ghee, but it also pairs wonderfully with chapati or even as a standalone dip.

– 1 small Sorakaya/Bottle Gourd – Salt to Taste – 1/4 tsp Turmeric Powder – 1 tbsp Oil – 1/4 tsp Mustard Seeds – 1/4 tsp Cumin Seeds – 1/4 tsp Urad Dal – 1/4 tsp Chana Dal – 1/4 tsp Hing/Asafoetida – 2 Green Chillis – 4 to 6 Curry Leaves – Fistful of Coriander Leaves

Ingredients

– Peel the skin of sorakaya and cut it into cubes. – Put them in a pressure cooker, add salt and turmeric powder – Pressure cook it for 2 whistles. – Once cooled drain excess water and keep it aside.

Instructions - 1

– Heat oil in a kadai, add urad dal, chana dal. – When the dals start changing colours, add mustard seeds and cumin seeds. – Add hing and sauté them well. – Let them splutter, add slit green chillis, curry leaves and coriander leaves.

Instructions - 2

– Add drained sorakaya to the tadka. Add salt and turmeric powder. – Cook for a minute or till the moisture present in the vegetable dries up. – Once done, transfer the dish into a mixing bowl. – Let the curry cools down for a minute or two.

Instructions - 3

– Whisk curd in a bowl and add it to the curry. – Mix it well and check the salt. – If need be add it. – Serve sorakaya perugu pachadi with rice or roti.

Instructions - 4

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